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Bruschetta of Roasted Vegetables

Ingredients :
8	x	Thick slices ciabatta
1/2	x	Bulb garlic, sliced horizontally
		Good glug extra virgin olive oil
1	x	Orange sweet pepper, de-seeded and sliced into rings
1	x	Yellow pepper
1	x	Courgette, sliced into rings
1	slc	Butternut squash, peeled and cut into batons
1	x	Bulb florence fennel, trimmed and cut lengthways into 8 pieces
6	x	Black olives, stoned and halved
		Leaves from 4 sprigs oregano or marjoram
30	gm	Freshly grated Parmesan, (1oz)
FOR THE SALAD
1	x	Ripe peach, peeled, stoned and sliced
1	bn	Watercress
1	handf	rocket or lambs lettuce
4	x	Radishes, thinly sliced
15	gm	Pine nuts, toasted until golden (1/2oz)
FOR THE DRESSING
1	tbl	Red wine vinegar
5	tbl	Ps olive oil
1/2	tsp	Sugar
		Salt and black pepper

How to cook :

Preheat the oveon to 240 C/47 F/gas mark 8 or have ready a very hot grill.
Toast one side of the bread.
Sprinkle the other side of each slice with olvie oil.
Rub with the cut bulb of garlic.
Spread prepared vegetables on a roasting tray in a single layer.
Sprinkle with olive oil and season generously.
Roast or grill until golden with blackened edges.
Grate the cheese.Whisk the dressing ingredients together and taste.
Put all the prepared ingredients for the salad in a large bowl with the dressing and toss lightly; the peach juices will mingle with the dressing to give a very refreshing salad just right for outdoor eating.
Pile the slices of bread on the oiled side with the vegetables.
Add the olives and then the oregano leaves.
Spinkle with the cheese and then return to the oven or grill to melt the cheese and char the vegetables.
Serve the brushette with salad.

Tags : Flash Stew